Save to your scrapbook
Parmesan-crusted fish fingers with home-made tartare sauce
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
450g Waitrose Prime Icelandic Haddock Loin
75g white breadcrumbs
4 tbsp freshly grated Parmigiano Reggiano
Large pinch cayenne pepper
1 Waitrose Columbian Blacktail Free Range Medium Egg
1 tbsp olive oil
6 tbsp mayonnaise
1 tbsp chopped fresh tarragon
1 tsp capers, chopped
1 gherkin, chopped
Juice from a lemon (1 tbsp)
1.Preheat the oven to 200°C, gas mark 6. Cut the haddock into 12 thick fingers about 3cm wide. Mix together the breadcrumbs, Parmigiano, cayenne pepper and seasoning, then place in a shallow dish. Beat the egg in another shallow bowl with seasoning. Dip the fish fingers into the egg and then into the breadcrumb mix to coat.
2. Arrange the fish fingers in a single layer (but not touching) on a greased baking tray. Drizzle with the olive oil. Cook in the oven for 18–20 minutes until golden brown and the fish is cooked through.
3. Meanwhile, make the tartare sauce: mix together the mayonnaise, tarragon, capers, gherkin, lemon juice and seasoning. Carefully lift the fish fingers from the tray with a palette knife and serve on warm plates alongside some sliced new potatoes and leeks and the tartare sauce.
Terso Bianco NV, Veneto, Italy.
Typical values per serving:
Champteloup Sauvignon Blanc
This recipe was first published in April 2012.